In a large pot, heat a splash of oil over medium heat. Add finely diced onion, minced garlic, and chopped red bell pepper, cooking for about 5–7 minutes until softened.

Once the aromatics are ready, add black beans and corn, then pour in 4 cups of vegetable broth. Stir in chili powder, cumin, and smoked paprika. Bring to a rolling boil for 3–4 minutes.

Reduce heat to low and let the soup simmer for 20 minutes to meld flavors.

In a mixing bowl, whisk together masa harina, baking powder, and salt. Gradually stir in milk until a soft dough forms.

Drop rounded tablespoons of the dumpling mixture into the simmering soup, cover, and cook undisturbed for 15–20 minutes.

Ladle the soup into bowls and garnish with lime wedges and cilantro. Serve with tortilla chips.